SODEXO U MASS FOOD COURT
FAILTuesday, September 7, 2021 at 5:21 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Salad Bar Cold holding units is not holding foods 41F or below Tuna 64F Bean salad 48F cut Cucumbers 52F.- Remove off Line store in cold holding unit to 41F or below
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Meatballs holding at 86F Marinara 125F- Corrected on Site. Reheat hot foods to 165F or above and hot holding at 135F or above.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Not properly maintaining cold/hot holding temperatures on food dispensing line - Mexican Station/ Pasta Station. Handsinks is not working properly Salad Bar temperatures out of temperatures-Train staff after prepping food food is stored under refrigeration 41 F or below. Soiled knives stored on clean equipment rack - Discontinue/Remove soiled equipment wash rinse sanitize air dry and store clean.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
In Tres Habernero Reach in Cooler diced tomatoes stored - no date marking - Date mark all items thats stored in refrigeration 24 hours and more
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Walk in refrigeration units in main kitchen floors are not operating temporary refrigeration units are being use in loading dock area. All units were properly functioning at the time of inspection.- Repairs to be made by 9/17/21 as stated by manager. 3rd Floor Catering reach in Cooler had ground beef which was temping at 48F unit has condensation around the unit on the floor- Corrective action remove and cook all ground beef thoroughly. Corrected on site and repair unit
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Handsink is leaking at the spout- Repair. In Main Kitchen the vegetable prep sink is clogged- Repair Handsink in Main Kitchen near dry storage room is leaking on pipes.- repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.